Overnight Breakfast Casserole

Happy Belated New Year! And Good Morning! And what a Morning it is! Just check out this Gluten-Dairy-Free overnight breakfast casserole!

20170130_091530I love how it looks! And the smell!

I decided to try making this because I missed the one my mom used to make (she used sasage not ham and bacon though).

It was started for 2 reasons: 1st I wanted a casserole. 2nd I had a loaf of dry not so tasty Gluten-Free bread.

I cooked the bacon in the microwave, chopped up some dairy-free cheese and deli ham, cubed 6 slices of my dry not so tasty gluten-free bread. Then I mixed some eggs and almond milk with ground mustard seed, parsley, onion powder, garlic powder, salt and pepper. I mixed them all together and threw it in a 9×13 pan then into the fridge overnight.

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 This morning I heated the to 350 and bakes it covered in tin foil for 50 minutes, and then uncovered for 20 minutes! 

It was delicious! I must perfect the recpie before posting it though.

Enjoy!

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Oh My Turkey Dinner Leftovers!

It’s the week after Thanksgiving, like everyone I had an abundance of turkey and cranberry sauce leftover from celebrating with my family. So what do you do with left over turkey and cranberry sauce? You could just heat it up and eat it but where’s the fun in that?

My solution was to make a pinwheel casserole!

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Doesn’t that look good? 

To start I quickly whipped up a batch of our Na’an, but instead of letting it rest I patted it out on some parchment paper (the paper and my hands were covered in potato starch, Na’an is sticky) so it was a nice rectangle. Then I spread the leftover cranberry sauce all over it. Like so!

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 I let it rest like that while I mixed up some sauce. I melted 3 TBSP of my butter replacement in a sauce pan, added about 2 tsps of minced garlic and about 1 tsp of onion powder. That cooked for about 1 minute before I added 3 TBSP of potato flour. I cooked the roux for another minute then slowly added 4 cups of turkey broth and 1 1/2 cups of almond coconut milk. While that was heating up I shredded some turkey and gathered rosemary, parsley, sage, salt and pepper. I’m not 100% sure how much of each of those I put in, but I’m guessing it was about 2 cups turkey and 2 or so tsps of the seasonings, possibly a whole TBSP of parsley. I was in a time crunch for dinner, please don’t hold it against me.

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While that simmered I rolled and sliced the pinwheels. Rolling it was easier than I thought it would be, I used the parchment paper to roll it

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I love my nonstick coconut spray! Just throwin’ that out there. I coated the knife in the spray and after all the slicing was done, look at what my knife looks like!

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I sprayed my pan with the non-stick spray too. I poured in the sauce then placed the pinwheels in the sauce. The oven was heated to 350 and it baked for 35 minutes. See the difference in the before and after photos? The after photo is the one on the oven rack.

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It was sooo yummy!!

Enjoy your kitchen adventures!

Fishy, Fishy!

It can be a rather daunting task to make a meal when you can’t have dairy or gluten. In the past when thinking about making fish-sticks or chicken nuggets, my chest would tighten and I’d almost start panicking thinking about the prep work involved in something most people consider a very simple, easy meal.

I’d have to make the bread, slice the bread, dry the bread, turn it into crumbs, add seasonings, slice chicken/fish, then coat it in the crumbs and some egg thing, then do we bake them or fry them in oil? Honestly, I’ve never really thought much past the “turn into crumbs” part of the prep before giving up and turning to something else to eat, like an apple.

While wandering the halls of the local Winco I saw a new Gluten-Free Product, 4C Crumbs, Gluten Free, plain flavor. The seasoned flavor has dairy in it, so I have no clue how that would taste in this, or any recipe. I bought a jar and a package of fish. The results were mouthwatering!

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First Gather the ingredients.

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Set up your work area by placing the flour in one shallow container, the eggs and some water in another, and the breadcrumbs plus some seasonings in the last one.

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Slice all your fish.

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Spray your pans with non-stick spray. We read about two ways to bake your fish, so we tried them both! If you want your fish sticks to brown at all (they don’t really get much darker) forego the wire elevation.

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Then dredge the fish in the flour, dunk them in the eggs and lastly coat them in the seasoned breadcrumbs!

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While you’re getting the fish all ready, heat the oven to 400 degrees F. Then bake for 12 minutes a batch. Turning the fish over after 6 minutes.

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The above photo was taken after turning the fish sticks, they didn’t change a whole lot color wise, but I think another minute (7 minutes per side) would probably have helped them brown just a bit more.

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Our Green-Smoothie Baby really enjoyed her fish sticks!

I was quite surprised by how moist the fish stayed, and I was delighted by the spices we added. Imagine my surprise the next day when sampling the leftovers we stored in the fridge when after heating them up in the microwave they were still moist; the breading was a bit less crunchy, but still way delicious! I even heated up some that we had frozen and they were great too!

I can’t wait to try making some chicken nuggets with these breadcrumbs!

Until the next post!

Gluten-Free Fish Sticks
A delicious, moist gluten-free fish stick!
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Ingredients
  1. 2 lbs Firm-Flesh White Fish, (We used North Pacific Sole)
  2. 1 1/2 Cups Pamelas All Purpose Flour Blend
  3. 3 tsp Onion Powder
  4. 2 1/2 Cups 4C Crumbs, Gluten-Free Bread Crumbs, Plain Flavor
  5. 3 Tsp Old Bay Garlic & Herb Seasoning
  6. 4 Eggs
  7. 1 1/2 TBS Water
Instructions
  1. Preheat oven to 400 degrees F.
  2. Place flour and onion powder in a shallow dish and mix well, then set aside.
  3. Place eggs and water in another shallow dish, whisk well, then set aside.
  4. Place bread crumbs and Old Bay garlic & herb seasoning in one more shallow dish, mix well and set aside.
  5. Slice fish into desired sizes (about 1 inch)
  6. Dredge fish in flour
  7. Cover dredged fish in eggs
  8. Coat fish in bread crumbs
  9. Set fish on baking sheet that has been sprayed with a non-stick spray (or olive oil)
  10. Repeat above until all fish has been dredged, covered and coated.
  11. Bake fish in oven for 12 -14 minutes, turning at the half-way point.
  12. Serve with your choice of sauce and side (Our favorite sauce to go with fish is tartar sauce)
Notes
  1. Just a Note: 2 lbs is a lot of fish, feel free to cut this recipe in half to only do 1 lb of fish. :)
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 Check out our new shopping tab to purchase some items that we frequently use in our gluten/dairy free recipes!

GF, DF Poor-Mans Stroganoff

I’ve been busy working on modifying some of my husbands family recipes so that I can eat them, and he can still enjoy childhood recipes. I’m very pleased to say that his mothers poor mans stroganoff turned out extremely well.

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I think the most difficult part of this meal was the cream of mushroom soup. Why? Because I don’t actually like mushrooms, at least I didn’t think I did. Cooking something like this from scratch and smelling the onions and mushrooms saute together, oh my the smell forever has changed my opinion on mushrooms.

The first step in creating this dish was making sour ‘cream’

Dairy Free Sour "Cream"
A simple, yummy diary free sour 'cream' made from cashews.
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Ingredients
  1. 1 cup raw cashews (soaked overnight or at least 2 hours)
  2. 2 TBS Apple Cider Vinegar
  3. 2 T Lemon Juice
  4. 1/4 cup water (plus a little extra to reach desired consistency)
  5. Salt to taste
Instructions
  1. Pour ingredients into a high power blender or food processor and blend/process for at least 1 minute. Add extra water if you need to to reach your desired consistency.
Notes
  1. The longer the cashews have soaked the more water you will want to add.
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 The second step is to make the ‘cream’ of mushroom soup. We use two awesome items in our soup, the first is nucoa buttery sticks (I actually use this all the time, it makes a great toast topper), and the second is a Nutpod Creamer, a dairy free creamer we found on amazon. Tis wonderful for making creamy things and Indian food.

Gluten Free, Dairy Free "Cream" of Mushroom Soup
A most delicious 'cream' of mushroom soup
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Ingredients
  1. 5 TBS Nucoa buttery sticks (or other butter substitute)
  2. 1 Small - Medium Onion, Diced (about 1 cup)
  3. 1 8oz Can Mushrooms, Diced after opening
  4. 2 TBS Potato Flour
  5. 3 TBS Brown Rice Flour
  6. 2 Cups Chicken Broth
  7. 1 Cup Original Unsweetened Nutpod Creamer
  8. Salt and Pepper to taste
Instructions
  1. Dice the onions and mushroom and saute in butter substitute until onions are clear and mushrooms are slightly darker in color.
  2. Add potato and brown rice flour to make a rue.
  3. Slowly add chicken broth while whisking to keep the soup creamy.
  4. Once all the chicken broth is mixed in add the nutpod and mix well
  5. Add the salt and pepper (Remember to taste test!)
  6. Enjoy as an awesome soup, or save it to mix with another recipe.
Notes
  1. Just a note: You may use 8 oz of fresh, diced white mushrooms instead of canned mushrooms.
  2. Just another note: Nutpods are made from almonds and coconuts and are a dairy free creamer that we find super useful.
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 The third and final step to this dinner is to throw it all together and hope for the best!

Gluten-Free Dairy-Free Poor-Mans Stroganoff
A wonderful dairy free, gluten free pasta dinner that everyone will enjoy!
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Ingredients
  1. 2 lbs Ground Beef
  2. 1 batch GF, DF, "Cream" of Mushroom Soup
  3. 3-4 TBS Worcestershire Sauce
  4. 1 cup DF Sour "Cream"
  5. Salt and Pepper to taste
  6. 3/4 - 1 lb GF Pasta
Instructions
  1. Cook noodles according to directions on the package
  2. While noodles cook brown the meat.
  3. Once meat is browned drain fat and return to heat
  4. Add salt and pepper to meat
  5. Add soup to meat and mix well.
  6. Add Worcestershire sauce and mix until soup goes a shade darker.
  7. Simmer for 5 minutes
  8. Add sour cream and mix well.
  9. Serve sauce over gluten free pasta.
Notes
  1. Note: We've done this recipe with rotini pasta (my favorite) and egg noodles. Both taste great!
  2. Another Note: You're welcome to add more salt and pepper if you wish once it's all mixed, but we haven't found a need too yet.
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 This dinner was enjoyed by 14 people and the pickiest eater who normally won’t eat anything asked for seconds and ate them! It was AWESOME!

Until our next adventure!

 

Oh My Happy Stars!!

I’m sure you’ve all seen those videos with cute food ideas that you just wish someone would make for you so you didn’t have to spend hours in the kitchen. Right? Well, my mom found one that we just had to make, hot-dog sparklers.

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The original video came from tip hero, but since regular pizza crust is a no go for those with gluten issues and regular cheese is just as bad for us non-dairy folks, modifications were necessary.

We decided to use our naan bread instead! Whipping that up was easy, even making the substitute buttermilk was fun! We put potato starch on some parchment paper (wax paper works too) put about half the batch of dough on there, sprinkled it with more potato starch then added another layer of parchment paper. We rolled it kinda thin, maybe a 1/4 inch. Cut a few think strips and covered our squewered sliced hot dogs with awesome naan.

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They’re lovely aren’t they? Something to know about naan, it doesn’t brown in the oven unless you cover it in an egg wash first! 

20160702_171005So we did that and then we baked it at 350 degrees for 23 minutes. While it was baking we got busy with our ‘cheese’ stars. The following picture is my favorite non-dairy cheese out of all the ones I’ve tried.

20160702_174025We sliced the block in half, almost making it look like a burger bun, then I got to work slicing stars! Like so!

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Our dogs came out and looked fabulous! They even browned a little! (Just a friendly note, please remember to use a non-stick spray of some kind on the tray to avoid the dogs sticking.)

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We even decided to a little further, with our sparkling friends. We made red, white and blue jello!!

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Now the recipe called for a can of condensed milk, so we just used a can of sweetened condensed coconut milk! It turned out really, really yummy!!

The kiddo’s loved it! And so did we, everything was awesome!

Enjoy the holiday!

 

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Teff Bread & Dinner Rolls!!

Hello Hello! It’s a beautiful day today, and what makes a day even better? Fresh bread of course. :)

Bread has a few needs, it must be tasty, it must be light & fluffy and it must smell good! With gluten free cooking making a bread that meets all of the above qualities can be really difficult. But I think I got it down!

20151118_125717 Doesn’t that just look so bread like! Much better than my previous Teff bread experiments. The trick, xanthan gum. Usually bread recipies call for 1 tsp or 1 1/2 tsps of xanthan gum, this recipe has 2 Tablespoons of xanthan gum. I learned this trick from this wonderful blogger http://www.lynnskitchenadventures.com/. I altered her light and fluffy recipe because I’ve decided I’m not a huge fan of rice flours and starches. They just make feel bloated. This bread feels more like a whole wheat bread to me, but it’s wheat free and delicious.

20151118_125728 Look at all the air pockets!! Great sliced bread pieces.

Teff Bread
Yields 2
A yummy Gluten-Free Teff Bread
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Prep Time
1 hr 40 min
Cook Time
30 min
Prep Time
1 hr 40 min
Cook Time
30 min
Ingredients
  1. ¾ Cup Sorghum Flour
  2. ½ Cup Millet Flour
  3. 1 Cup Teff Flour
  4. ¾ Cup Potato Starch
  5. ⅓ Cup Tapioca Starch
  6. 2 Tablespoons Xanthan Gum (Yes, Tablespoons)
  7. 1 Tsp Salt
  8. 1 Egg
  9. ⅓ Cup Oil
  10. 2 Cups warm water (about 110 degrees)
  11. 1 package instant yeast (about 2 ¼ teaspoons)
  12. ¼ Cup sugar
Instructions
  1. In a bowl, mix warm water and sugar until sugar is dissolved, add yeast and bloom for 5 minutes.
  2. While yeast is blooming, mix together all flours and starches, whisk them together really well or you’ll get white clumps of starches in your finished bread. (Not a lot of clumps mind you, but enough to make your bread look really curious.)
  3. After the yeast has bloomed for 5 minutes, add salt, oil, egg and flour mixture to it. Add Xanthan Gum last. Mix really well for about 5 minutes. You will have a sticky kind of wet dough. You want this.
  4. Spread the dough into two greased bread pans.
  5. Let rise in a warm place for 1 ½ hours.
  6. Heat oven to 375 and bake for 30 - 32 minutes.
  7. Let the bread cool a little, then slice and enjoy!
Notes
  1. If you’re using an electric mixer; mix about 5 minutes scraping down the bowl as needed.. That should be enough to get it all really well mixed.
  2. You can place a towel over the bread while it’s rising, I placed mine in a warm oven at 110 degrees. Put a 9X13 pan full of warm water under it on the second rack to provide a moist environment for raising. Turn oven off after 10-15 minutes. Let the bread rise for the full amount (including the 10-15 minutes with the oven on as part of your countdown). I leave the bread in the oven while it’s heating up to 375, once the oven reaches temperature the bread only needs 18 -20 more minutes to finish cooking.
  3. This exact recipe can be used to make rolls. Put the dough in a greased muffin tin and bake at 425 for 8-10 minutes. If you raise the dough in the oven and leave it in while the oven heats to temperature, they will be done once the oven reaches temperature.
  4. This bread, cubed and dried (or toasted), makes fabulous stuffing croutons!
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Berry Good Pie Crust!

I LOVE THIS PIE CRUST!!!

I had to let that out. I’ve been really nervous about making pie crust because I’ve heard that it’s really difficult to make a good gluten free one. But I did it!! I feel so awesome!! The trick is letting it rest in the fridge for an hour, otherwise it’s way to difficult to handle. Just look at this!

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 It’s a glorious Mini Pie!!!
I was almost certain this would work so well, but just look at these pictures of the process of working with the dough!

 

I’m using a pastry cloth and a rolling pin cover, and little plastic measuring things to help me get the thickness right.

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Doesn’t that just look delicious!! I did discover a few tricks while making them, You have to be very careful in how you pick up the dough press after cutting the dough. If you allow it to fold in the middle it will damage the dough press and make the pie leak out the back. The trick to picking up the dough press is to pick it up by the center pins. Like the one pictured below. Also if you put in too much filling the dough won’t crimp together. 

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A fun tidbit, you don’t just have to use a sweet filling, you can totally fill this pie crust with savory foods too. Like this…20151028_160621                                                      … This fajita pie was a favorite at dinner. 

Pie Crust
Super yummy pie crust that has some crunch!
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Ingredients
  1. 1/2 cup Brown Rice Flour or Millet Flour
  2. 1/2 cup Sorghum Flour
  3. 1/4 cup Amaranth Flour
  4. 1/4 tsp Xanthan Gum
  5. 1/4 tsp Baking Powder
  6. 1/2 cup Butter
  7. 2 Beaten Egg Yolks
  8. 1 TBS Cold Water
  9. 1/4 cup Sugar
Instructions
  1. Stir together the flours, sugar, xanthan gum and baking powder.
  2. Cut in the butter until dough is crumbly.
  3. Add the beaten egg yolks and the cold water.
  4. Mix really well.
  5. Wrap in plastic wrap and put in fridge for 1 hour (This is a super important step! Please don't skip it, it does matter!)
  6. Spread some Sorghum flour on a clean flat surface (Or on your pastry mat and rolling pin cover), roll the dough out to a 1/4 inch (you can go a little thinner for thin pie crust)
  7. You can use a dough press and make 6 mini pies, or you can make 1 8 inch pie.
  8. Once filled with your picked filling bake at 375 degrees: for mini pies bake for 20 minutes, for a regular pie bake for 50 minutes.
Notes
  1. You can make a savory pie! We added fajita fix-ins and it was really, really good!
  2. The second time I made these I didn't have enough Brown Rice Flour, so I used Millet Flour, it turned out just as well!
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Tasty!… Like a Brick…

Teff Dinner Rolls!! Here we come!! Or, so I had thought. They look alright. The dough didn’t rise much… If at all.

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But oh the taste! And the smell!! Talk about dinner rolls! They were so yummy! Just way to dense, much like a brick. 

What do you do when a cooking experiment tastes good, but is way to dense to eat like a roll?

You can always throw it away, but  I don’t like wasting 4 cups of Gluten Free Flour.

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We crumbled it on applesauce with cinnamon and bananas, and we also had soft boiled eggs with crumbled teff brick rolls. Both treats were amazing!

Ham fried “rice”

I love ham fried rice, there are just two things wrong with it now. 1) It’s made with soy sauce so it has wheat. 2) I already eat a lot of rice. Rice is probably the main go to grain for those with celiac disease or even a  gluten sensitivity. Rice fills you up but doesn’t always leave you feeling very well.  There are two ways to handle this problem. Ignore it, or futz with some food until a suitable substitute is found. I live by the second option.

I adore my mother, she’s always on the lookout for fun things to try with me. She came across a wonderful recipe substituting cauliflower for the rice. It sounds crazy, but a dash of crazy every now and then spices life up, so we tried it.20151014_174725

Doesn’t that just look like ham fried rice?? It tastes pretty good too!!

It’s fairly simple too!

20151014_174802Take some Minced Garlic and Oil.

And some carrots, peas and ham. (We cubed pre-sliced ham)

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 Add the chopped cauliflower (Thank heaven for food processors!)

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Don’t forget the Gluten Free soy sauce!20151014_174821

 

 

  

Heat it all up and add some eggs and you’ve got a wonderful dinner! Don’t take my word for it! Try it out!

Ham fried Cauliflower "Rice"
A fabulous substitute for traditional ham fried rice!
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Ingredients
  1. 1 TBSP Sesame Seed Oil
  2. 1 TBSP minced Garlic
  3. 8 oz cubed beef, ham or chicken {Depending on your fancy ;) }
  4. 1 Cup diced (or shredded) carrots
  5. 1 head of cauliflower
  6. 1 Cup of peas
  7. 2 eggs
  8. Pepper
  9. 3 TBSP Tamari Soy Sauce
  10. Scallions to garnish
Instructions
  1. Place cauliflower in food processor and process.
  2. Heat the sesame seed oil and garlic in a sauce pan.
  3. Add the meat and heat it up.
  4. Add Carrots to the heating mix next.
  5. Add the cauliflower, continue to heat the mix.
  6. Add the peas and heat for a minute or two more.
  7. Make a hole in the middle of the food, add the eggs in the center of the food, scramble the eggs for a minute, then mix all the food together.
  8. Add the pepper and the Tamari Soy Sauce.
  9. Remove from heat.
  10. Serve and garnish with scallions.
Notes
  1. If you don't want peas, chop up 1 cup of fresh green beans.
  2. We only used half a head of cauliflower, so we got to make 2 wonderful batches of this!
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Oh my Burrito!!

I have missed burritos. A lot. So when I saw some rice paper at the store I thought, hey maybe I can make a burrito with a rice paper!

What do you need before you have a burrito?  You need cheese, salsa, olives and re-fried beans. Dairy doesn’t sit well with me, but I love cheese. Cashew Cheese has become a favorite around my table.

 20150513_161135Take some raw cashews and soak them for at least 2 hours. Drain them and put them in your food processor or blender with nutritional yeast (for the cheesy flavor), garlic powder, black pepper, salt, apple cider vinegar and some lemon juice and blend it all together.

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 You’ll end up getting a smoother cheese using a high power blender like a vita-mix, but a food processor works just as well if you don’t mind having less creamy spreadable cheese.

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This is the rice paper I used. You place the paper in warm water for 10 seconds, place it on a plate, add all the toppings you desire, wrap it up then roll it in brown rice flower.

Here is a photo walk through of the process I went through.

 

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I double wrapped them because Just one layer was a flimsy shield for all my burrito fill-ins. Rolling the first layer in brown rice flower, helps with transparency. Without rolling them in brown rice flower, you can see all the filling, and it just feels weird not to have a wrapping on burrito innards.

20150513_16233620150513_16234120150513_16210220150513_16242920150513_16243920150513_172852 I baked them in the oven for several minutes. I wish  I had written down exactly what I did the first time because I haven’t been able to replicate the crispiness I had with my first batch.

 

Still, it’s a great meal as my toddler can testify.

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